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Mutschli Herdsman's Cheese Making Recipe

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This wonderful mountain style cheese is not typically seen in America because it’s rarely shipped outside of its production locale. Although this is a thermophilic based cheese, it has a higher moisture and softer texture and ripens in just 4-6 weeks.

This recipe is based on a small mountain style cheese that is made during the early and late season, when milk production is lower. After a short aging period it becomes a lovely mild and slightly creamy cheese, but if desired can also develop a more robust character with longer aging.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 3 Gallons of Milk (Not Ultra Pasteurized)
  • 1/2 Packet C201 Thermophilic Culture or 1/8 tsp MA 4002 and 1/32 tsp LH 100
  • 1/32 tsp Propionic Shermanii
  • 1/2 tsp (3 ml) Single Strength Liquid Rennet (1/3 less for raw milk)
  • 1/64 tsp Geotrichum Candidum
  • 1/32 tsp Bacteria Linens
  • Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Balloon or Piano Whick
  • Spoon or ladle to Stir Curds
  • Large Draining Mat
  • Butter Muslin
  • Large Tomme Cheese Mold
  • Cheese Press or 12, 25 & 50 lb Weights
  • Covered Plastic Container (for aging)
  • Aging Board